Dakdoritang
This is a delicious Korean stew that can be made without access to an Asian grocery store.
Ingredients
- 3 or 4 boneless chicken thighs or breast
- Vegetable oil
- 1 yellow onion, diced
- 2 large carrots, sliced
- 2 cups chicken broth or fermented soy paste broth
- 4 potatoes, cut into chunks
- 2-3 cups of green cabbage, chopped
- 2 scallions, sliced diagonally
Marinade:
- ¼ tsp salt
- 2 tsp rice wine
For the sauce:
- 2.5 tbsp to 3 tbsp gochujang chili
- 1 tbsp of Korean BBQ souce
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 2 large garlic cloves, minced
- 1 tsp minced ginger (optional)
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp fish sauce
Korean BBQ sauce:
- 1 cup soy sauce
- ¾ cups dark brown sugar or honey
- 2 tbsp garlic, minced
- 1 tbsp rice wine vinegar
- 1 tbsp gochujang
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 ½ tsp black pepper, ground
- 1 tbsp cornstarch
- 1 tbsp water
Preparation
Cut the chicken and let it marinade for at least 45 minutes
Next cut all your vegetables putting them aside, put the cabbage in water to get rid of its bitter taste. Next prepare the sauce in a bowl and also set it aside. Wait until the chicken is well marinated and has turned pale.
When ready put a large heavy pot to heat up with a drop of vegetable oil and drop the chicken in. Wait untill the chicken has dried and browned and then add the onions.
When the onions are soft and clear add the sauce and mix well. About a minute later add chicken stock, the potatoes and the (drained) cabbage.
Wait for it all to boil and turn the heat down. Then wait 20 more minutes until the potaoes are cooked.
Next add the rest of vegetables and adjust the stew to your taste adding salt or maybe more chili sauce.
You can put some steamed rice as a side dish and serve it hot. This stew will feed 4 hungry stew lovers.